Effect of methyl jasmonate on wound healing and resistance in fresh-cut potato cubes-Reference-Cited by-同舟云学术

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Effect of methyl jasmonate on wound healing and resistance in fresh-cut potato cubes

Published:2019-11 Issue: Volume:157 Page:110958
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Zhou Fuhui,Jiang Aili,Feng Ke,Gu Sitong,Xu Dongying,Hu Wenzhong

Funder

National Natural Science Foundation of China

National Key R & D Program of China

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference49 articles.

1. Catalase inhibition alters suberization and wound healing in potato (Solanum tuberosum) tubers;Bajji;Physiol. Plant.,2007

2. Perspectives on wound healing in resistance to pathogens;Bostock;Annu. Rev. Phytopathol.,1989

3. Methyl jasmonate extends shelf life and reduces microbial contamination of fresh-cut celery and peppers;Buta;J. Agric. Food Chem.,1998

4. Phenolic compounds and related enzymes are not rate-limiting in browning development of fresh-cut potatoes;Cantos;J. Agric. Food Chem.,2002

5. Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit;Cao;Food Chem.,2009

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1. Citral alleviates surface discoloration of fresh-cut potato by regulating energy metabolism;Scientia Horticulturae;2024-12

2. Sodium silicate accelerates suberin accumulation at wounds of potato tuber by inducing phenylpropanoid pathway and fatty acid metabolism during healing;Plant Physiology and Biochemistry;2024-11

3. Untargeted metabolomics reveals the mechanism of ultrasound combined with L-cysteine treatment inhibiting the browning of fresh-cut potatoes;Postharvest Biology and Technology;2024-10

4. A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration;Food Chemistry;2024-08

5. Citric acid treatment maintains fresh-cut sweet potatoes storage quality by reducing browning levels and increasing antioxidant capacity;Journal of Food Measurement and Characterization;2024-07-05

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